Slow Cooker Teriyaki Meatballs
Sweet, tangy meatballs coated in a homemade teriyaki sauce, made effortlessly in a slow cooker for a delicious weeknight meal.
Ingredients
For the Teriyaki Sauce
- 1 cup pineapple juice (canned or fresh) Adds sweetness and acidity
- ½ cup low-sodium soy sauce Substitute tamari for gluten-free
- ⅓ cup packed brown sugar Adjust to taste
- 3 cloves garlic, minced or 1 tsp garlic powder in a pinch
- 1 tablespoon fresh ginger, grated or 1 teaspoon ground ginger
- 2 tablespoons rice vinegar or apple cider vinegar
- 2 tablespoons cornstarch for slurry
- 2 tablespoons water for slurry
- 2 tablespoons honey optional, for extra glaze and depth
For the Meatballs
- 2 pounds frozen fully-cooked meatballs beef, pork, turkey, or plant-based
For Garnish
- sesame seeds
- chopped green onions
Instructions
Preparation
- In a medium bowl, whisk together pineapple juice, soy sauce, brown sugar, minced garlic, grated ginger, vinegar, and honey (if using). Make sure the sugar dissolves.
- Place frozen meatballs in an even layer in the slow cooker. They don’t need to be thawed.
- Pour the sauce over the meatballs, stirring gently so most meatballs get coated. Cover the slow cooker.
Cooking
- Cook on Low for 4–5 hours or High for 2–3 hours. Stir once halfway through to redistribute sauce.
- About 30 minutes before serving, whisk cornstarch and water in a small bowl until smooth. Pour the slurry into the slow cooker and stir gently. Continue cooking until the sauce thickens and becomes glossy (about 20–30 minutes).
- Taste and adjust: add a pinch of salt, more honey for sweetness, or a splash of vinegar for brightness.
- Garnish with sesame seeds and chopped green onions before serving.
Notes
Serve over steamed white rice, brown rice, or coconut rice. Great for potlucks and meal prep. Store in an airtight container for 3-4 days in the refrigerator or freeze for up to 3 months.